Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs ((bone-in, skin-on, about 2 1/4 pounds))
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried Italian herbs
  • 1 large shallot (, chopped)
  • 2/3 cup apple cider vinegar
  • 3 tablespoons low-sodium chicken broth
  • 4 tablespoons unsalted butter (, sliced in pieces)
  • roasted broccoli (, for serving)
  • rice pilaf (, for serving)

Instruction

  • Preheat oven to 425 degrees F.
  • Pat chicken dry and sprinkle both sides with the salt and pepper.
  • Warm oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place chicken thighs in the skillet, skin side down; sprinkle with the Italian herbs.
  • Cook thighs, without moving, rotating the pan every so often to evenly distribute the heat, until fat renders and skin is golden, 15 minutes. Flip thighs over and transfer skillet to the oven; cook for 20 more minutes until no longer pink and an instant-read thermometer inserted in the thickest part reads 165 degrees F. Transfer chicken to a plate to rest while you make the sauce.
  • Drain off all but 2 teaspoons of fat from skillet. Stir in the shallot and saute until softened, about 2 minutes. Add vinegar and bring to a boil, scraping up any brown bits, until reduced by half, about 3 minutes. Add in chicken broth and accumulated meat juices from the plate. Boil until liquid is reduced by half, about 2 minutes. Add in the butter and stir over low heat until melted and combined.
  • Spoon sauce over chicken and serve immediately.
  • NOTE: For using different types of chicken and recipe variations, please refer to the full article.